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American · Dinner

Herb roast chicken with pan gravy

Dry-brined whole chicken with deeply browned skin, rosemary-sage butter, tender breast and legs, and a silky gravy built from its fond and defatted drippings.

About 14 hr 50 minTotal
About 1 hr 50 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
Deeply browned herb roast chicken carved beside glossy pan gravy, lemon, onion, and fresh herbs.

Equipment

  • Use another sturdy metal roaster; transfer the drippings if it is not stovetop-safe.

Ingredients

1× recipe · Makes 6 servings

  • 1 whole chicken, 4 1/2 to 5 pounds, giblets removed
  • 2 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, softened and divided
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage
  • 1 teaspoon fresh thyme leaves
  • 1 lemon, quartered
  • 1 small yellow onion, quartered
  • 1 cup low-sodium chicken stock, plus more if needed
  • 3 tablespoons all-purpose flour

Instructions

  1. Pat chicken completely dry. Season all over and inside the cavity with 2 teaspoons salt and pepper. Set breast-up on a rack over a tray, uncovered, and refrigerate 12 to 24 hours.

  2. Heat oven to 425°F. Mix 2 tablespoons butter with rosemary, sage, and thyme; work it under the breast and thigh skin without tearing. Put lemon and onion in the cavity and tuck wing tips. Roast 20 minutes, then lower to 375°F and continue until breast reaches 160°F and the innermost thigh reaches 175°F, 40 to 55 minutes.

  3. Transfer chicken to a board, tipping cavity juices into the pan, and rest uncovered 20 minutes. Pour pan juices into a separator; return 3 tablespoons fat to the and reserve the defatted juices.

  4. Set pan over medium heat, whisk in flour, and cook 2 minutes while scraping the fond. Gradually whisk in stock and reserved juices; simmer until glossy and spoon-coating, 4 to 6 minutes. Whisk in remaining butter and salt, carve chicken, and serve with gravy.

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